Vegan Eggplant Parmesan Sheet Pan Pizza Food

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

VEGAN EGGPLANT PARMESAN SHEET PAN PIZZA

Steps:

• Preheat the oven to 400 degrees(F).
• Put the cubed eggplant, grape tomatoes, onions, garlic and thyme on a large sheet pan.
• Drizzle with the olive oil and a few pinches of salt and pepper. Toss to coat the veggies. Roast them for 40-45 minutes or until they are soft and starting to brown.
• Remove from the oven, then turn the oven up to 450 degrees(F).
• Let the veggies cool for a few minutes, then remove the thyme sprigs and add everything else to a food processor.
• Then add the tomato paste, lemon juice, balsamic, agave or sugar, oregano, basil, red pepper and a pinch of salt to the food processor.
• Pulse the food processor until the puree is smooth, but still has a little texture.
• Now, press your pizza dough out evenly on to an oiled sheet pan, I just use the same sheet pan I roasted the veggies on. I put 1 1/2-2 pounds of dough, this will just depend on how thick you want your pizza.
• Now, spread the pizza sauce out evenly on the dough. Then top that with the eggplant puree and spread that out. Top that with the vegan cheeses.
• Bake for about 15 minutes or until the dough is brown and the cheese is as melted as it can get.
• Remove from the oven, top with fresh basil and more red pepper if desired. Cut into to squares and serve!

EGGPLANT PARMESAN PIZZA OR THE YUMMIEST PIZZA EVER!

Steps:

• Peel eggplant and cut into 1 inch round circles. Lay single file on baking sheet and lightly salt to coat eggplant. Place 2nd baking sheet on top of eggplants and weight down top with a couple cans of whatever you have in the cupboard. Let sit for about 2 hours, at this point liquid will have gathered at the bottom of the sheets (this is the bitter). Once the 2 hours have past rinse off the eggplant and pat dry.
• If you are making pizza dough you can start the eggplants at the same time, that way they will both be ready for the next stage together.
• Prepare 1-2 pizza shells, cover with your favorite tomato sauce.
• Take your rinsed and dried eggplant and coat in flour, heat a small sauce pan and add the 1/2 cup of oil. Once hot begin deep frying the eggplant slices until golden brown, place on paper towel to get rid of excess oil. once your eggplants are finished your ready to finish the pizza.
• Layer with eggplants, mozzarella & Parmesan. Or leave out cheese for a Vegan version.
• Bake in a 375°F oven until pizza shell and cheese is golden brown.
• Serve with a nice green salad and enjoy!